Jessica Sepel is a clinical nutritionist, best-selling author, international health blogger and the beloved voice behind JSHealth and @jshealth.

Muffins are one of my favourite treats to make and the pairing of chocolate and raspberries is absolutely divine. If you're wanting to make these plant-based, simply replace the eggs with three chia or flaxseed eggs.

Chocolate & Raspberry Muffins

Makes: 8 muffins

Ingredients

For the dry ingredients

2 cups almond meal

¾ cup rolled oats

2 tbsp chia seeds

⅓ cup cacao powder

2 tsp baking powder

1 tsp cinnamon

pinch of sea salt

For the wet ingredients

3 eggs, whisked

¼ cup extra virgin olive oil

¼ cup maple syrup

1 tsp vanilla extract

1 ½ cups raspberries, fresh or frozen

Method

1. Preheat the oven to 180°C or 350°F. Line a 12-cup muffin tray with 8 paper muffin cups.

2. Combine all of the dry ingredients in the bowl of a food processor and blend to combine. Place the wet ingredients, except the raspberries, in the food processor and pulse until incorporated.

3. Transfer the mixture to a large bowl and stir through the raspberries. Divide the mixture between the muffin cups and bake in the preheated oven for 25-30 minutes or until cooked through.

4. Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin and freeze for up to 1 month. Defrost and warm before eating.

Notes

For a plant-based alternative: Replace the eggs with 3 chia or flaxseed eggs.